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All groups → All products → Cakes → Mosoblkhleb cakes → Forest Guest cake [Noginsk] → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Forest Guest cake [Noginsk]

Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 802 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	№062 Cream "New" chocolate	78.8	287.00	226.16	230.17	181.38
3	№061 Cream "New"	78.0	125.00	97.50	100.25	78.20
	Total	21.8 78.2	1000.00	782.30	802.00	627.40
	Output	21.8 78.2	1000.00	782.30		627.40

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№062 Cream "New" chocolate basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 230.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	424.53	356.61	97.72	82.08
3	Cocoa powder [Skurikhin]	95.0	48.22	45.81	11.10	10.54
4	Vanilla powder	99.85	3.76	3.75	0.87	0.86
5	Cognac	—	1.94	—	0.45	—
	Total	21.4 78.6	1024.68	804.92	235.85	185.27
	Losses 2.1%			16.92		3.89
	Output	21.2 78.8	1000.00	788.00	230.17	181.38
	Losses before baking/boiling, shrinkage 1.05082%	78.6	10.77	8.46	2.48	1.95
	Baking/boiling 0.31%		3.18		0.73
	Losses after baking/boiling, shrinkage 1.05082%	78.8	10.73	8.46	2.47	1.95

№061 Cream "New" basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 100.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	459.46	385.95	46.06	38.69
3	Vanilla powder	99.85	4.07	4.06	0.41	0.41
4	Cognac	—	0.86	—	0.086	—
5	Wine	—	0.86	—	0.086	—
	Total	22.1 77.9	1022.42	796.74	102.50	79.87
	Losses 2.1%			16.74		1.68
	Output	22.0 78.0	1000.00	780.00	100.25	78.20
	Losses before baking/boiling, shrinkage 1.0508%	77.9	10.74	8.37	1.08	0.84
	Baking/boiling 0.09%		0.94		0.095
	Losses after baking/boiling, shrinkage 1.0508%	78.0	10.73	8.37	1.08	0.84

Sponge cake with surfactant basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 471.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Flour, premium	85.5	376.14	321.60	177.38	151.66
3	Granulated sugar	99.85	376.14	375.58	177.38	177.11
4	Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	25.38	13.20	11.97	6.22
5	Ammonium carbonic (E503(i))	—	2.89	—	1.36	—
6	Sign up
	Total	32.4 67.6	1229.03	830.68	579.58	391.73
	Losses 6.1%			50.68		23.90
	Output	22.0 78.0	1000.00	780.00	471.58	367.83
	Losses before baking/boiling, shrinkage 3.05065%	67.6	37.49	25.34	17.68	11.95
	Baking/boiling 13.35%		159.05		75.00
	Losses after baking/boiling, shrinkage 3.05065%	78.0	32.49	25.34	15.32	11.95

No. 063 Milk-sugar syrup basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 181.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fresh whole milk the weight ratio of fat 3.2%	12.0	340.51	40.86	61.83	7.42
	Total	28.6 71.4	1053.30	752.58	191.26	136.66
	Losses 3.0%			22.58		4.10
	Output	27.0 73.0	1000.00	730.00	181.58	132.56
	Losses before baking/boiling, shrinkage 1.5003%	71.4	15.80	11.29	2.87	2.05
	Baking/boiling 2.12%		22.03		4.00
	Losses after baking/boiling, shrinkage 1.5003%	73.0	15.47	11.29	2.81	2.05

Consolidated recipe, k=1.019555
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 802 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	306.81	306.35	312.81	312.34
2	Melange	27.0	210.13	56.73	214.24	57.84
3	Flour, premium	85.5	177.38	151.66	180.85	154.62
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	143.78	120.77	146.59	123.13
5	Fresh whole milk the weight ratio of fat 3.2%	12.0	61.83	7.42	63.04	7.56
6	Sign up	52.0	11.97	6.22	12.20	6.35
7	Cocoa powder [Skurikhin]	95.0	11.10	10.54	11.32	10.75
8	Ammonium carbonic (E503(i))	—	1.36	—	1.39	—
9	Essence	—	1.36	—	1.39	—
10	Vanilla powder	99.85	1.27	1.27	1.30	1.30
11	Sign up	—	0.53	—	0.54	—
12	Wine	—	0.086	—	0.088	—
	Total		927.61	660.97	945.75	673.90
	Total phase loss 5.1%			33.57
	Other losses 1.9%					12.93
	General losses 6.9%					46.50
	Output	78.2	802.00	627.40	802.00	627.40

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	Yes	flour, premium	no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	melange	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	fresh whole milk the weight ratio of fat 3.2%; butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: Forest Guest cake [Noginsk]

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